Author(s)

Li Xiaona, He Chunlan, Gong Yongshi, Cao Beiyuan, Ou Wanshan, Xu Yuting, Yang Zhao

Corresponding Author

Yang Zhao

ABSTRACT

Based on the different compounding ratios of oat coconut juice beverages, the influence of the flavor of the compounded beverage was investigated. The volatile flavor components of different proportions of oat coconut juice beverages beverages were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technique, and the appropriate proportion of oat coconut juice beverages beverages was selected. The analysis results showed that 37 flavor compounds (11 co-contained components) were identified in five different ratios of oat coconut juice beverages, mainly including ketones, aldehydes, esters, alcohols, alkanes and alkenes. The coordinated effects of compounds such as hexanal, nonanal, decanal, D-limonene, ethyl nonanoate, ethyl laurate, ethyl octanoate and ethyl decanoate were initially determined to play an important role in contributing to the unique flavor of compounded oat coconut juice beverages. Through the investigation of the comprehensive sensory evaluation and quality indexes, the best compounding ratio of oat coconut juice beverages beverage was initially screened as 8:2.

KEYWORDS

oat milk; coconut juice; blending ratio; volatile flavor components